Instructions

Pre-heat the oven to 4250F (2200C).

Scrub the sweet potato and place it on a baking try with parchment paper or foil. If you are roasting the red pepper, that can be added as well.

Bake the sweet potato until it is easily pierced with a fork (about 20 minutes). The red pepper will take about 15 minutes for the skin to brown, so you may need to remove that earlier than the potato.

While the potato and pepper bake, place the chickpeas in a bowl and roughly mash them. I like to leave a few whole just for the texture. This is a good time to prep the olives, onion, garlic and parsley and to mix up the spices.

When the pepper and sweet potato are done, allow them to cool. Then chop the pepper. Peel the sweet potato and dice it into pieces.

If you have turned off the oven at this point, pre-heat it at 400°F (205°C).

Add the sweet potato to the bowl and mash it into the veggie mixture. Don’t worry if you have a few potato pieces. That just adds to the texture.

Add about ½ of the ground oats to the mixture and mix well. Check to see if the burger will hold together. If not, add a bit more of the ground oats until you can form a veggie burger ball that hold together when gently squeezed with your hand.

Form burger patties and place them on a non-stick baking tray. (the number of patties will depend on how big and thick you make them).

Bake for 20 minutes, flip and continue baking for an additional 5 to 8 minutes, or until both sides are golden. (You may have to adjust your oven temperature and baking time depending on your oven).